Best 12 Turkey Sausage And Peppers With Polenta Recipes

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Turkey sausage and peppers with polenta is a delicious and flavorful dish that is perfect for a weeknight meal. The combination of spicy sausage, sweet peppers, and creamy polenta creates a satisfying and comforting meal that is sure to please everyone at the table. This dish is also relatively easy to make, and can be prepared in under 30 minutes.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY POLISH SAUSAGE AND PEPPERS



Turkey Polish Sausage and Peppers image

Red and yellow peppers are sauteed with mushrooms, zucchini, and turkey kielbasa for a great-tasting and colorful meal. This light and delicious recipe is my family's favorite! I hope it will be yours too!

Provided by Hawn

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
2 medium yellow bell peppers, seeded and diced
2 medium red bell peppers, seeded and diced
1 pound fresh mushrooms, sliced
1 small onion, chopped
2 medium zucchini, cubed
3 tablespoons minced garlic
1 tablespoon steak seasoning
1 tablespoon onion powder
1 (16 ounce) package turkey kielbasa, sliced
1 tablespoon balsamic vinegar, or to taste
grated Parmesan cheese for topping

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly. Season with steak seasoning and onion powder. Cover, and cook for about 10 minutes.
  • Add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.6 g, Cholesterol 49.6 mg, Fat 12.8 g, Fiber 3 g, Protein 16.4 g, SaturatedFat 3.3 g, Sodium 1191.6 mg, Sugar 7.6 g

SAUSAGE AND PEPPERS WITH TOASTED POLENTA



Sausage and Peppers with Toasted Polenta image

Polenta, a staple of Northern Italy, is made from cornmeal. It has a soft, moist breadlike texture. We fried it, but you could also serve it soft, mixed with cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 8

3/4 cup yellow cornmeal
Coarse salt and ground pepper
6 teaspoons canola oil, plus more for baking dish
8 links sweet Italian sausage (about 1 1/3 pounds)
1 medium onion, halved and thinly sliced
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1/4 teaspoon fresh oregano, chopped

Steps:

  • Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, whisking, until thick, 8 minutes. Transfer to an oiled 8-inch baking dish. Refrigerate until firm, 45 minutes or overnight.
  • Heat 2 teaspoons oil in a large nonstick skillet over high heat. Cook sausage until browned, 4 to 6 minutes. Add onion and peppers; cook over medium until onion is caramelized and sausage is cooked through, 15 to 20 minutes.
  • Add oregano and 1/4 cup water to skillet; using a wooden spoon, scrape browned bits from bottom. Transfer mixture to bowl. Wipe skillet clean.
  • Cut polenta into 8 triangles. Heat 2 teaspoons oil in skillet over medium-high heat. Cook half of polenta until golden, 4 minutes per side. Repeat with remaining oil and polenta. Serve hot with sausages, vegetables, and pan sauce.

TURKEY SAUSAGE, PEPPER AND ONION SKILLET



Turkey Sausage, Pepper and Onion Skillet image

Meet weeknight cooking at its best! Combining a few flavorful ingredients (Italian sausage, onions, garlic) with pantry staples (Muir Glen™ crushed tomatoes, Italian seasoning) and utilizing a simple cooking technique (grab that skillet), this recipe builds flavor with every step. Here's what we mean: Onions and peppers are sautéed in the drippings left behind from cooking the sausage. Aromatic garlic and Italian seasoning get added toward the end, so they have time to bloom (open up) without getting overcooked. Acidic tomatoes help release any flavor stuck to the bottom of the pan after the other ingredients have been cooked, to the benefit of the entire dish (and the dishwasher!). So the end result is a single-dish dinner alive with richly spiced sausage, silky cooked vegetables and swimming in a tomatoey pan sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

2 teaspoons olive oil
1 lb Italian turkey sausage links, cut into 1-inch slices
1 1/2 cups sliced onions
2 medium red, yellow or green bell peppers, cut into strips (about 2 cups)
2 teaspoons finely chopped garlic
1/2 teaspoon Italian seasoning
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
  • Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
  • Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
  • Garnish with fresh basil and Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 85 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 770 mg, Sugar 8 g, TransFat 0 g

SAUSAGE & PEPPERS WITH CHEESE POLENTA



Sausage & Peppers with Cheese Polenta image

Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

3 cups reduced-sodium chicken broth, divided
1-1/2 cups water
1 cup cornmeal
2 teaspoons olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, sliced
1 garlic clove, minced
1/2 cup shredded Asiago cheese
1/2 cup fat-free milk
1 teaspoon butter

Steps:

  • In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.

Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

ITALIAN SAUSAGE WITH POLENTA



Italian Sausage with Polenta image

This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped red onion
4 garlic cloves, minced
2-1/2 cups fresh broccoli florets
2 cans (15 ounces each) crushed tomatoes
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1 cup cornmeal
Shaved Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.

POLENTA WITH SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

Steps:

  • Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
  • Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

TURKEY SAUSAGE WITH PEPPERS AND ONIONS



Turkey Sausage with Peppers and Onions image

Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein centered meals. Turkey sausage is combined with sweet, vitamin C-rich Cubanelle peppers.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 6

5 medium Cubanelle peppers (also called Italian frying peppers), seeded and cut into 1-inch-thick strips
2 large red onions, each cut into 6 wedges
2 garlic cloves, finely chopped
1 1/2 teaspoons chopped fresh oregano
2 tablespoons olive oil
1 pound hot turkey sausages, cut on the diagonal into 2-inch pieces

Steps:

  • Preheat oven to 400 degrees. Gently toss peppers, onions, garlic, oregano, oil, and sausages in a large bowl. Transfer to an 11-by-17-inch rimmed baking sheet. Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50 to 55 minutes.

Nutrition Facts : Calories 346 g, Cholesterol 68 g, Fat 19 g, Fiber 5 g, Protein 22 g, Sodium 736 g

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS



Breakfast Polenta with Sausage, Onion and Peppers image

Provided by William Viets

Categories     Onion     Pepper     Pork     Breakfast     Sauté     Parmesan     Sausage     Cornmeal     Bon Appétit     Massachusetts

Yield Makes 6 servings

Number Of Ingredients 8

3 hot Italian sausages (about 8 ounces), casings removed
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon dried oregano
3 1/2 cups water
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter

Steps:

  • Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
  • Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.

SAUSAGE & PEPPERS WITH POLENTA



Sausage & Peppers With Polenta image

From Family Circle. I couldn't find a similar recipe, but there are many other "Sausage & Peppers" dishes. This one is quick and easy, not to mention filling. This could be doubled.

Provided by Smilyn

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups milk
1 teaspoon salt
4 sweet Italian sausage links
3/4 cup instant polenta
3 tablespoons grated parmesan cheese
3 tablespoons unsalted butter
3/4 lb assorted sweet pepper, sliced
1 (14 1/2 ounce) can Italian stewed tomatoes
parmesan cheese (to garnish)

Steps:

  • Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
  • Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
  • Meanwhile stir instant polenta into boiling milk.
  • Cook, stirring, for 3 minutes.
  • Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
  • Pour polenta onto serving platter, spreading evenly.
  • To sausages, add peppers and tomatoes.
  • Reduce heat to medium, partially cover and cook 5 minutes.
  • Pour mixture over polenta and top with additional grated Parm.

Nutrition Facts : Calories 544, Fat 39.5, SaturatedFat 18.3, Cholesterol 99.1, Sodium 1960.2, Carbohydrate 23.7, Fiber 2.8, Sugar 8.9, Protein 25.2

HEARTY POLENTA AND SAUSAGE



Hearty Polenta and Sausage image

Turkey sausage-especially the hot and spicy kind-is excellent in this dish. Wild mushrooms add a hearty flavor that complements the sausage, but common white mushrooms do just fine here as well. To use dried mushrooms, place in a bowl, cover with boiling water, and steep while you prepare the rest of the ingredients (ten to twenty minutes). When softened, drain well and slice. If using frozen spinach, try to break the block into a few pieces to spread around in the pot. If it is simply too hard to break, don't worry. It will still cook fine, although you may find you need to cook the meal another five to ten minutes for the polenta to soften completely. As always with these recipes, use your nose as your guide.

Yield serves 2

Number Of Ingredients 12

Olive oil spray
1/2 cup dry polenta
1 1/2 cups broth (beef, chicken, or vegetable) or water
4 to 8 garlic cloves, minced
1 teaspoon dried basil, or 1 tablespoon chopped fresh
2 or 3 spicy sausages, fresh or frozen (1/2 to 3/4 pound)
4 to 8 mushrooms, sliced
1/2 yellow bell pepper, cored, seeded, and sliced into strips
1 carrot, sliced into coins
Sea salt and freshly ground black pepper
One 10-ounce package frozen spinach, or 2 large handfuls fresh
3 tablespoons grated Parmesan cheese, optional

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Pour the polenta in the bottom of the pot and add the liquid. Stir to smooth the grains into an even layer, then sprinkle in a large pinch of the garlic and basil.
  • Add the sausages, followed by the mushrooms, bell pepper, and carrot.
  • Sprinkle another large pinch of garlic and basil and season lightly with salt and pepper.
  • Add the spinach and the rest of the garlic and basil.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with grated Parmesan, if desired.
  • Calories: 414
  • Protein: 23g
  • Carbohydrates: 34g
  • Fat: 21g
  • Cholesterol: 47mg
  • Sodium: 689mg
  • Fiber: 2g

TURKEY SAUSAGE AND PEPPER SKILLET



Turkey Sausage and Pepper Skillet image

This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.

Provided by France C

Categories     Meat and Poultry Recipes     Turkey     Sausage

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil, divided
4 sweet Italian turkey sausage links (such as Jennie-O®)
1 large red onion, chopped
1 red bell pepper, cut into 1 1/2-inch chunks
1 green bell pepper, cut into 1 1/2-inch chunks
3 cloves garlic, minced
½ teaspoon crushed red pepper, or more to taste
salt and ground black pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
  • Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
  • Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 7.5 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 1.8 g, Protein 16.9 g, SaturatedFat 3.4 g, Sodium 746.8 mg, Sugar 3.5 g

TURKEY SAUSAGE & PEPPERS WITH POLENTA



Turkey Sausage & Peppers With Polenta image

Make and share this Turkey Sausage & Peppers With Polenta recipe from Food.com.

Provided by Honeysuckle White a

Categories     Poultry

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 (1 lb) package Honeysuckle White® or Shady Brook Farms® Turkey Breakfast Sausage Links
2 red bell peppers, sliced
1 onion, sliced
salt and black pepper
2 teaspoons italian seasoning
1 teaspoon chopped garlic
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste
1 pinch chili flakes
4 cups water
1 cup dry polenta
grated parmesan cheese, and (optional) or chopped parsley (optional)

Steps:

  • Preheat a non-stick or lightly oiled skillet over medium high heat.
  • Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add 1/2 - 2/3 cup water, cover, turn sausages occasionally, and cook to 165°F. Remove from skillet and keep warm.
  • Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
  • Add Italian seasoning and garlic; cook 2 minutes.
  • Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
  • In large saucepan over medium heat, bring polenta, water and 1/2 teaspoon salt to a boil, stirring constantly until polenta thickens.
  • Cook about 5 minutes more, stirring occasionally.
  • Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
  • Garnish with Parmesan cheese and/or chopped parsley, if desired.
  • Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

Nutrition Facts : Calories 128.8, Fat 3.3, SaturatedFat 0.5, Sodium 39.4, Carbohydrate 23.2, Fiber 3.6, Sugar 4.8, Protein 3

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for sweet peppers, juicy tomatoes, and well-seasoned turkey sausage.
  • Don't overcrowd the pan: When cooking the sausage and peppers, make sure to give them enough space to brown evenly. If the pan is too crowded, the ingredients will steam instead of sautéing.
  • Cook the sausage and peppers until they're caramelized: This will give them a rich, deep flavor. Be patient and let them cook for a few minutes, stirring occasionally.
  • Use a flavorful polenta: The polenta is a great way to soak up all the delicious juices from the sausage and peppers. Choose a polenta that has a good flavor, such as a stone-ground polenta or a polenta made with roasted cornmeal.
  • Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, will add a pop of color and flavor to the dish.

Conclusion:

Turkey sausage and peppers with polenta is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's a great way to use up leftover turkey sausage. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy meal, give turkey sausage and peppers with polenta a try.

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